Another dish, south Indian, and easy to make (along the lines of the egg curry … with a couple of omissions and additions).
- prawns, cleaned, de-veined, shelled
- 1 big big onion or 2 small small onions (I love the sound of this !!), chopped or sliced
- 1/2 inch piece of ginger, crushed
- 3 cloves garlic, crushed
- 1 green chili, seeded and sliced (can increase or decrease according to taste and this is balanced by the chili powder added later)
- 1 sprig curry leaves
- 1 piece cokum
- 2 small tomatoes or 1 big one, chopped
- coconut milk
- fresh coriander leaves, chopped, to garnish
- 1/4 tsp haldi (turmeric powder) )
- red chili powder, according to taste )
- 2 heaped tbsp coriander powder ) mix into a paste with a bit of water,
- 1 tsp vinegar ) keep aside
- In hot oil fry the onion, ginger, garlic, chili and curry leaves, and brown on low heat, stirring all the while till the ‘raw’ smell disappears.
- Add the paste and keep stirring and frying, again till the ‘raw’ smell evaporates. Add the tomatoes and salt (the salt makes the tomatoes cook faster), and cook well to desired consistency, adding water in spoonfuls to ensure the paste does not stick to the bottom of the pan.
- Add the cokum and coconut milk, cook a bit and add the prawns and cook gently and carefully till just done. Do not overcook the prawns.
- Garnish with coriander leaves.
Images borrowed from the web, with thanks.